Creamy Make-Ahead Mashed Potatoes
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Perfect for the busy holidays, these ultra-creamy make-ahead mashed potatoes can be prepared two days ahead of time and reheated in the microwave.
As much as my family loves buttery, gravy-drenched mashed potatoes on Thanksgiving, I’ve always been hesitant about making them because they need to be prepared at the last minute. Traditional mashed potatoes don’t hold up well when made ahead of time, often becoming dry, grainy, or even gluey—a real letdown for such a special occasion. The thought of mashing potatoes in the eleventh hour, while juggling a dozen other dishes in a kitchen buzzing with guests of all ages, is nerve-wracking, to say the least! That’s why I was thrilled to discover a method for make-ahead mashed potatoes from Cooks Illustrated that works really well. Not only do these mashed potatoes stay ultra-creamy, but they can also be made up to two days ahead of time and reheated in the microwave—a huge bonus when oven and burner space is at a premium during the holidays.
“I’ve always dreaded making mashed potatoes on the day of Thanksgiving. Too much work and mess, and they never seem to come out the way I want them to. These make-ahead mashed potatoes were the perfect solution! And they were so creamy and delicious!! They got rave reviews from my family and definitely earned a permanent spot on my Thanksgiving menu!”
What You’ll Need For Make-Ahead Mashed Potatoes
Interestingly, the recipe calls for baking the potatoes instead of boiling them. In all my years of cooking, I have never seen a mashed potato recipe that starts with baked potatoes. But it makes sense: water is the enemy of perfectly mashed potatoes. If the potatoes are too wet, they become dense and heavy. (That’s why most recipes instruct you to “dry” the boiled potatoes on the stovetop before adding the butter and liquid.) In many ways, the recipe is similar to twice-baked potatoes, which can also be made mostly ahead.
Baking the potatoes does take longer but it’s a tradeoff: you don’t have to peel or dry the potatoes and it’s completely hands-off. And since the potatoes cook directly on the oven rack, you won’t even dirty a pan!
How To Make Make-Ahead Mashed Potatoes
To begin, place the potatoes directly on an oven rack and bake until very soft, 50 to 60 minutes. While the potatoes are still hot, cut each in potato in half lengthwise. Scoop out all of the flesh from each potato half into the bowl of a stand mixer fitted with the paddle attachment (or the bowl of an electric mixer). Break the cooked potato flesh down into small pieces using a fork, potato masher, or rubber spatula.
Beat on low speed until completely smooth and no lumps remain, stopping the mixer to scrape down the sides and bottom of the bowl as needed. It’s important to do this while the potatoes are still hot, otherwise you’ll end up with lumps.
Meanwhile, in a small saucepan, bring the cream and butter to a simmer.
Remove the bowl from the mixer. Using a large rubber spatula, gradually fold in the hot cream and butter mixture. Folding (rather than stirring in the stand mixer) prevents the potatoes from becoming gluey.
It will take a few minutes to mix the liquid in; keep folding until the potatoes are smooth and creamy. Mix in the salt, then taste and adjust seasoning, if necessary.
Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap. Refrigerate for up to 2 days. To reheat, poke lots of holes in the plastic wrap with the tip of a knife and microwave at medium-high (75 percent) power for about 14 minutes. Stir the potatoes halfway through reheating to be sure they warm evenly. Season to taste, then transfer the potatoes to a serving bowl. Top with the remaining 2 tablespoons of butter and the chives and serve warm.
Video Tutorial
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Creamy Make-Ahead Mashed Potatoes
Perfect for the busy holidays, these ultra-creamy make-ahead mashed potatoes can be prepared two days ahead of time and reheated in the microwave.
Ingredients
- 3½ pounds Russet potatoes
- 2 cups heavy cream
- 8 tablespoons unsalted butter, divided
- 1½ teaspoons salt
- Chives, for serving
Instructions
- Preheat the oven to 450°F and adjust an oven rack to the middle position.
- Prick each potato a few times all over with a fork, if you like (see note). Place the potatoes directly on the oven rack (alternatively, you can place them on a wire rack set in a rimmed baking sheet). Bake until very soft, 50 to 60 minutes, depending on the size of the potatoes. (Err on the side of overcooking rather than undercooking them.)
- Remove the potatoes from the oven. While they are still hot, cut each potato in half lengthwise. Using an oven mitt or a folded kitchen towel to hold the hot potatoes, scoop out all of the flesh from each potato half into the bowl of a stand mixer fitted with the paddle attachment (*see note below on using a potato ricer, food mill or hand-held electric mixer). The flesh near the skin gets a little tough, so be sure to leave it behind. Break the cooked potato flesh down into small pieces using a potato masher, fork, or rubber spatula. Beat on low speed until completely smooth and no lumps remain, 1 to 2 minutes, stopping the mixer to scrape down the sides and bottom of the bowl as needed. (Note: it’s important to mash the potatoes while they are still hot, otherwise you’ll end up with lumps.)
- Meanwhile, in a small saucepan over medium heat, bring the cream and 6 tablespoons of the butter to a simmer.
- Remove the bowl from the mixer stand and, using a large rubber spatula, gradually fold in the hot cream and butter mixture. It will take a few minutes to mix it all in; keep folding until the potatoes are smooth and creamy. Stir in the salt, then taste and adjust seasoning, if necessary. Transfer the mashed potatoes to a large microwave-safe bowl and cover tightly with plastic wrap (the bowl should be large enough that the potatoes don’t touch the plastic wrap). Refrigerate for up to 2 days. (DO NOT FREEZE)
- To reheat, use the tip of a knife to poke about 10 holes in the plastic wrap, and microwave at medium-high (75 percent) power until the potatoes are hot, about 14 minutes, stirring halfway through the reheating time. Taste and adjust seasoning, if necessary. Transfer the mashed potatoes to a serving dish, top with the remaining 2 tablespoons of butter, and sprinkle with the chives. Serve hot.
- Note: Conventional wisdom says that prior to baking, you have to prick potatoes with a fork a few times to allow steam to escape during baking. The theory is that if you don’t prick the potato, the steam can build up under the skin and cause the potato to explode in the oven. I don't prick my potatoes and have never had a potato explosion, but pricking won't harm the potatoes, so go ahead and prick them as insurance, if you like.
- Notes: For perfectly smooth potatoes, pass the potato flesh through a potato ricer or food mill before adding them to the mixer. If you don't have a stand mixer, you can use a hand-held electric mixer. If you don't have an electric mixer, pass the potatoes through a food mill or potato ricer and then whip by hand with a wooden spoon.
Nutrition Information
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- Per serving (8 servings)
- Calories: 464
- Fat: 34 g
- Saturated fat: 21 g
- Carbohydrates: 38 g
- Sugar: 3 g
- Fiber: 3 g
- Protein: 6 g
- Sodium: 470 mg
- Cholesterol: 112 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This was excellent. I was worried there was too much liquid and better, but it worked perfectly! This will be my go-to make ahead for holidays.
Hi! Love your recipes and have had success with many of them. I’d like to make these potatoes for Christmas dinner, however, I live in Portugal and never see russet potatoes here. I only see white or red potatoes like yukon. They make terrific mashed potatoes but I’ve never baked them. Will I have the same result? Thanks Jenn!
Becky
Hi Becky, I don’t recommend Yukon gold potatoes for this recipe. I’m sorry!
I was afraid you were going to say this. Thanks for replying!
Only thing I didn’t see was….Do you poke and wash potatoes before baking them? Ty
I wash them but don’t poke them. 🙂
I made the mashed potatoes for Thanksgiving. They were delicious. I will make them again.
Made these for the family this year, and everyone absolutely loved them. Reminded me of making mashed potatoes with my grandpa, and he was the best at mashing – with a hand mixer, and heating the cream and butter first before the add. So light, creamy, and delish – tasted like home. First time I made them where I thought they were as good as that old memory.
Heavenly! And, a marvelous time-saver!
Followed the recipe E-X-A-C-T-L-Y. Both batches were a tad “loose”. Think I’ll cut back by a half cup cream next time. Other than that, an EXCEPTIONAL recipe. One that I will turn to time, and again!
Appreciate the reliable, explict, approachable, comfortable recipes, Jenn. Your cookbook is wonderful collection of recipes that meets all skills – whether you’re a beginner in the kitchen, or one with decades under the belt. Truly, a WELL-planned, insightful, THOUGHTFUL text. It’s a pleasure to read/work from. Congrats! Jerri of Lincoln, NE
❤️❤️
The best mashed potatoes ever…and it saved my broken thumb from peeling and chopping!!! Had a few scoops left and they made terrific potato pancakes for brunch. Thank you Jenn. This is a keeper 😊
Oh my gosh what a god send. Will never go back to making them the same day as dinner again. They were the best. Thank you so much for the recipe ,,, try this every one. I heated them in a slow cooker. Fabulous!! Tara
Tara,
That’s a thought! For how long??
Diana
I made this for Thanksgiving 2020 and my family all raved about it! They liked it so much, that I had to make a second batch for leftovers the next day. The potatoes are extremely creamy. Definitely take the time to mash the cooked potatoes with a potato masher before using the mixer. I mashed them right in my Kitchenaid mixing bowl. The recipe was extremely easy!!
These were amazing and super easy!! Will never make any other way again. Be sure to double or triple the recipe for a larger group. We had 5 people and just a bit left over. I also used a hand mixer and reheated in low/warm slowly in crock pot. Fantastic. Thank you!!
How long in crock pot?
Do you think this method be used with gold potatoes? Will the skin hold up for “carving” in the same way?
I don’t recommend it, Lindsay – sorry!!
The BEST mashed potatoes!!! Reheated so well! I was a bit panicked when I saw all the liquid in the potatoes, but I stayed the course and it blended perfectly, just like Jenn said they would! Thank you Jenn!!
Tried this method for Thanksgiving….anything that will save time. Turned out fabulous….couple things, I did bake the potatoes, and found to get the pulp out easier, I just rolled the potato in the oven mitt, kind of squashing it slightly. this really made it very easy to remove. Second, after each potato, I used the fork and added a little butter. I think this is what makes them light and fluffy. I didn’t use beaters at all. And third, I did use with half and half.
They were delicious and my now “go to mashed”, when cooking for a crowd. Bonus, you could use the potato skins as an appetizer. Just drizzle little olive oil or butter, throw back in the oven to brown up, then add topping….no more peeling, potatoes (which I hate) or cleaning big pots.